Working Girl's go to Dips for parties and vacations

Texas caviar

Texas Caviar.jpg


  •   1 and 3/4 cups white corn (frozen or something off the cob is great too)

  •   1 can (15 ounces)  Blackeye Peas, drained

  •   1 can (15 ounces)  Black Beans

  •   1 and 3/4 cup small cherry tomatoes, halved or quartered

  •   1/2 cup green bell pepper, diced

  •   1/3 cup red onion, diced (soak in cold water to remove the "bite" if desired)

  •   1 small jalapeno pepper* finely diced

  •   1/3 cup finely chopped cilantro (loosely measured)


  •   2 tablespoons red wine vinegar

  •    freshly squeezed lime juice from two limes(less if you don’t like limes much)

  •   1 teaspoon sugar

  •   1/4 teaspoon garlic powder

  •   1/3 cup extra virgin olive or avocado oil

  •   Fine sea salt

  1. In a large bowl, add the corn,  Black eye Peas, drained and rinsed, and drained Black Bean

  2. Prep the veggies: (as you prep these veggies remember the caviar is best when all of the ingredients are roughly the same size so aim to dice the veggies around the size of the beans) halve or quarter the cherry tomatoes, dice the green pepper, finely dice the jalapeno, and finely dice the cilantro. Add right on top of the bean and corn mixture.

  1. Serve with an extra sprinkle of cilantro, lime wedges, and tortilla chips as desired.